Peel boiled potatoes and mash well.
Heat oil in a pan, add cumin seeds, 1/2 of mustard seeds, curry leaves and green chillies, sauté for 10 seconds.
Add mashed potatoes and all dry spices lemon juice and salt
Mix well and Cook on a low flame to make a smooth dough.
Heat oil in a tadka pan add mustard seeds and curry leaves and cook until seeds splutter.
Blend curd in a separate bowl until smooth, it should be neither too thick nor runny.
Add little salt and curry leaves tadka and mix well.
Now cut bread slices in round shape with a round lid and remove the crust.
Now put the potato mixture on one side of the round bread
Apply one teaspoon curd mixture on the top of bread slice, Similarly do the same procedure for all the slices.
Put the potato side on a hot greased non stick tawa.
Cover and cook on a slow flame for 10 -15 minutes, till the potato mix turn red and crisp and curd is slightly absorbed in the bread.
When done, take out on a plate.
Hot hot Idlis are ready to serve with green chutney mint curd dip or imli chutney
